Barely Significant
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Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret.

Food Chem X · 2025 · PMC11851181 · PMID 40007513

Europe PMCDOI
2
hedged sentences
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closest p · 1.0× alpha
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The sentences

a decreasing trendP < 0.05actually significant
In the HVEF salting groups, the T 21 relaxation times of YYCGP showed a decreasing trend with the increase in the treatment voltage ( P < 0.05), and the 4.0 kV group had the shortest T 21 relaxation times.

also in 29,876 other papers

an increasing trendno p-value reported
The relative content of aldehydes showed an increasing trend with the treatment voltage and reached 55.70 % under 3.5 kV HVEF treatment ( Fig. 4 C).

also in 38,133 other papers

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